Piccalilli

An utterly classic British chutney, make our piccalilli this autumn and enjoy the delicious mix of spices and veg - it's just the right side of sharp!

Our piccalilli recipe is just on the right side of sharp and the perfect British relish to make when the autumn season sets in. Whether you tuck in to it with pork pie or a side of cheese and biscuits, homemade piccalilli simply can't be beaten. Knock up our recipe now and you'll have a delicious pickle to serve this Christmas.

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Makes: 2.3L/4PT Prep: 30 mins Cook: 15 mins

Ingredients

1 cauliflower, cut into small florets

1 onion, roughly chopped

2 courgettes, sliced

½ x 280g pack of fine green beans, chopped into three pieces

3 carrots, sliced

2tbsp cornflour

700ml/11⁄2pt spiced pickling vinegar

1tbsp turmeric

2-3tsp English mustard powder

2tsp mustard seeds

2tsp coriander seeds

225g/8oz granulated sugar

200g pack of radish, sliced

You will need: A selection of sterilised jars

Method

1. Bring a large pan of salted water to the boil. Add cauliflower and cook for about 1-2 mins, remove using a slotted spoon and place in a large bowl of cold water. Repeat with remaining veg (except radish).

2. Blend cornflour with a little vinegar. Stir in turmeric, mustard powder and seeds and coriander seeds. Heat remaining vinegar and sugar until boiling, then spoon a little into cornflour mix and stir. Tip mixture back into hot vinegar. Allow it to boil and thicken, stirring occasionally.

3. Drain veg well, then tip it into vinegar mix and add radish. Stir carefully, so all coated, then spoon into prepared sterilised jars and seal.